Wash the peas and soak them in enough water for 6-8 hours .
Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
In the same pan add cumin seeds, bay leaves and cinnamon.
When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
Cover and simmer for 5-6 minutes till done.
Now add the garam masala and mix well .
How to serve-
Take around 3/4 to 1 cup of ghughni in a serving bowl.
Add some green chutney and tamarind chutney and mix.
Add boiled and fried potatoes (I have not added them).
Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
Sprinkle lemon juice, roasted cumin powder, black salt and chili powder.